Recipe for Salmon with Roasted Asparagus and Lemon-Caper Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl fresh lemon juice
2 tbl minced red onion
1 tbl olive oil
1 tbl drained capers chopped
1 tsp chopped fresh thyme
1/2 tsp grated lemon peel
Salt to taste
Freshly-ground black pepper to taste
1/2 lb skinless salmon fillet 1 1/4" to 1 1/2" thi
1 lb asparagus trimmed
Instructions:
Instructions: Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper. Preheat oven to 450 degrees.

Cut three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Transfer asparagus and salmon to platter. Spoon sauce over salmon. Cut into 4 pieces along slits and serve.

This recipe yields 4 servings.

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